Recipe: Pineapple Coconut Fluff
28 ozs crushed pineapple (drained)
10 ozs mandarin orange (sections drained)
3 12 ozs instant vanilla pudding
1 l whip topping (cool whip topping thawed)
1 cup shredded coconut
2 cups miniature marshmallows (colored)
2 cups wafer crumbs (graham)
2 tbsps sugar
1/4 cup melted butter
1. Preheat oven to 350°F.
2. Mix crust ingredients together, and press into a 9×13″ baking pan. Bake for ten minutes. Cool.
3. Drain pineapple and oranges. Mix together Cool Whip, instant pudding mix, coconut, drained fruit and mini marshmallows.
4. Spread on cooled crust, and refrigerate for an hour before serving.
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